Bucatini all'Amatriciana

Ingredients

• •400g bucatini pasta
• •200g guanciale (or pancetta), diced
• •400g canned tomatoes, crushed
• •1 medium onion, finely chopped
• •100g pecorino romano cheese, grated
• •2 cloves garlic, minced
• •1 pinch red chili flakes
• •3 tablespoons olive oil
• •to taste salt and black pepper

Directions

1. 1Bring a large pot of salted water to boil and cook bucatini according to package directions until al dente.
2. 2In a large skillet, cook diced guanciale over medium heat until crispy, about 8 minutes. Remove with a slotted spoon, leaving fat in the pan.
3. 3Sauté the chopped onion in the guanciale fat until softened, about 5 minutes, then add minced garlic and cook for 1 minute more.
4. 4Add crushed tomatoes and red chili flakes to the skillet, stirring well. Simmer for 10-12 minutes, then return the guanciale to the pan.
5. 5Reserve 1 cup of pasta cooking water, then drain the bucatini and add it to the sauce.
6. 6Toss the pasta with the sauce, adding pasta water as needed to reach desired consistency.
7. 7Remove from heat, season with salt and pepper to taste, then serve immediately topped with grated pecorino romano cheese.

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